Pan Fried Chinese Dumpling
Pan Fried Chinese Dumplings
Yield: 36 dumplings
2 (8 ounce) cans chow mein vegetables
2 tpss minced fresh garlic
1 tps soy sauce
1 tps wet mustard
1 tps sweet & sour sauce
1 (36 count) wonton wrappers
1/2 cup vegetable oil
1 pound cooked ground beef, pork or chicken (optional)
Preheat oven to 375 deg F
Drain chow mein vegetables & mince
Place in medium bowl & add garlic, soy sauce, mustard & sweet & sour sauce; mix until well combined
If using meat, mix it in now
Separate wonton wrappers on a clean surface
Place a tablespoon of filling in the center of each wrapper
Top with a second wonton wrapper & seal by dampening the edges of the wrappers with cold water & pinching closed
In a saucepan, heat oil over medium-high heat
When a piece of vegetable tossed into the oil bubbles & sizzles, the oil is hot enough
Carefully fry the dumplings, turning them over so they do not stick
Fry for only 3 min on each side, or until beginning to brown
Place dumplings on an ungreased baking sheet & bake for 10 min
Serve hot, with dipping sauces – hot mustard, sweet & sour or soy sauce
These dumplings may be frozen & reheated in the oven
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